Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SITHFAB310 Mapping and Delivery Guide
Provide advice on food and beverage matching

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHFAB310 - Provide advice on food and beverage matching
Description This unit describes the performance outcomes, skills and knowledge required to evaluate a range of beverages and their compatibility with different food items and cuisines, provide advice to customers on their selection and to continuously extend personal product knowledge to enhance customer service.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application Beverages can include wine, beer, spirits and liqueurs. This unit applies to hospitality organisations which serve food and beverage including hotels, restaurants, wineries, fine food outlets and clubs. Advice on food and beverage matching might also be provided by wholesalers to hospitality outlets and from retail liquor outlets to retail customers.It applies to frontline sales and operational personnel who operate with some level of independence and under limited supervision to provide advice to others about the matching of beverages to food items and cuisines. This includes beverage sales consultants, bar specialists, sommeliers and other senior bar and food and beverage attendants.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites This unit must be assessed after the following prerequisite unit:SITHFAB201Provide responsible service of alcohol
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Evaluate foods and beverages.
  • Assess the compatibility of both Australian and imported wines with various food items and cuisines.
  • Assess the compatibility of beers, spirits and liqueurs with various food items and cuisines.
  • Determine the ways in which different methods of cooking affect food compatibility with different beverages.
  • Evaluate the ways in which food features affect interactions with different beverages.
  • Determine the ways in which beverage production techniques affect beverage compatibility with different foods.
       
Element: Provide advice on food and beverage compatibility.
  • Provide informed opinions and ideas to support the selection of compatible food and beverage items.
  • Exchange and discuss options, ideas and information in a manner that builds positive rapport with customers and colleagues.
  • Provide tailored food and beverage matching advice that is appropriate to the specific need.
  • Take account of appropriate and ethical business considerations when providing advice.
  • Adapt and adjust advice appropriately to meet particular organisational requirements.
       
Element: Extend and update own knowledge of food and beverage compatibility.
  • Conduct research to access information on current and emerging food and beverage service trends and customer preferences.
  • Identify customer taste trends based on customer contact and workplace experience.
  • Provide informed input about food and beverage matching to support organisational activities.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

evaluate a range of beverages and their compatibility with different food items and cuisines

provide advice to customers on their selection of compatible food and beverage items

maintain and continuously extend personal knowledge of compatible food items, cuisines and beverage products

integrate knowledge of:

major food types, their characteristics and how those characteristics affect compatibility with beverages

compatibility of a range of beers, spirits, liqueurs, Australian and imported wines with various food items and cuisines.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational food and beverage outlet with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guideline; this may be a:

real industry workplace

simulated industry environment such as a training restaurant servicing customers

industryrealistic ratios of service staff to customers

other people with whom the individual can interact to discuss food and beverage characteristics and matching options, and to answer varied questions about compatibility of food and beverage items

current beverage product information within sales kits, brochures, product manuals, supplier information kits, information databases and computerised information sources

current food information within recipes and descriptive menus.

Method of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

direct observation of the individual providing advice to customers about the compatibility of beverage with food items and cuisines

observation of a presentation on selected complementary food and beverage items

project activities that allow assessment of the individual’s ability to research information about various compatible food and beverages items and write matching menus which meet the customer preferences of a given hospitality outlet

written or oral questioning to assess knowledge of:

major food types, their characteristics and compatibility with beverages

cookery methods and effect on beverage matching

review of portfolio of evidence and third-party workplace reports of on-the-job performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

SITHFAB201 Provide responsible service of alcohol

SITHFAB307 Provide table service of food and beverage

SITHFAB308 Provide silver service

SITHFAB309 Provide advice on food

SITXCCS303 Provide service to customers.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills

communication skills to articulate advice about food and beverage matching and to discuss and debate different ideas and opinions

critical thinking skills to evaluate wide ranging information about food and beverage compatibility

learning skills to continuously update knowledge of food and beverage compatibility

literacy skills to:

read and interpret detailed product information, promotional material and reviews about cuisines and beverages

research information on current and emerging food and beverage service trends and customer preferences

write notes, summarise and record information in basic documents such as information sheets, portfolios and files

problem-solving skills to recognise customer budget and adjust advice to take account of their constraints

self-management skills to take responsibility for sourcing and updating current and emerging product information

teamwork skills to share current knowledge and new information with colleagues.

Required knowledge

major food types, their characteristics and how those characteristics affect compatibility with beverages:

appetisers

cheeses

dishes from several major cuisines:

international

modern Australian

fruits and vegetables

meat, fish and seafood

salads

sauces and accompaniments

soups

special diets for health or cultural reasons

sweets and desserts

major methods of cookery, including those listed, and what this means for food and beverage matching:

baking

boiling

braising

deep-frying

grilling

pan-frying

poaching

roasting

shallow frying

steaming

stewing

stir-frying

compatibility of a range of beers, spirits and liqueurs with various food items and cuisines

compatibility of Australian and imported wines with various food items and cuisines

overview of the chemistry of primary food and beverage components

different ways that alcohol is used in cooking and the impact on food items

traditional and contemporary food and beverage matches across a selection of cuisines, food types and beverage styles

current and emerging trends in food and beverage matching in Australia and overseas

factors to consider in achieving a balance between food and beverages on a menu.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Australian and imported wines includes wines from:

all major and emerging Australian wine regions

emerging wine growing countries

Europe

New Zealand

North and South America

South Africa.

Beers, spirits and liqueurs include:

beer strengths

beer types

spirits

traditional and contemporary liqueurs.

Food features may relate to:

aroma

taste or flavour:

acidic

bitter

salty

spicy

spicy (heat)

sweet

umami

temperature:

cold

frozen

hot

warm

texture:

clean

creamy

crisp

crunch

fibrous

intensity

light or heavy mouth feel

marshmallow

moist

mousse

rich

slippery

smooth

velvety.

Beverage production techniques may relate to:

bottling or packaging processes

brewing practice

chemical components

fermentation processes

maturation processes

variations in raw products.

Informed opinions and ideas might be based on:

accepted food and beverage matches

critic reviews

information from customers

recommendations from suppliers or manufacturers

research and reading

results of own evaluations.

Tailored advice might consider:

customer budget

business objectives

customer characteristics:

age

allergies

cultural origins

gender

nature of the occasion:

duration of event

level of formality

time of day

profitability.

Appropriate and ethical business considerations may include:

current stock

profitability requirements

responsible service of alcohol

stock availability

supplier arrangements.

Research may include:

attending trade shows

attending wine tastings

reading general and trade media and supplier information

reading wine and beverage reference books

taking up memberships of associations and industry bodies

talking to product suppliers, winemakers and vineyard managers

using the Internet.

Food and beverage service trends may relate to:

contemporary eating and drinking habits

cultural and ethnic influences

developments in particular countries or cuisines

economic trends

health and fitness issues

major events and festivals

media influence

new ideas from chefs

seasonal and popular influences.

Organisational activities may include:

conducting product tastings

providing product advice and selling food and beverage to customers

selecting or assisting with selection of products from suppliers

writing or providing input to:

food and beverage menus

beverage lists

food and beverage matching menus.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Assess the compatibility of both Australian and imported wines with various food items and cuisines. 
Assess the compatibility of beers, spirits and liqueurs with various food items and cuisines. 
Determine the ways in which different methods of cooking affect food compatibility with different beverages. 
Evaluate the ways in which food features affect interactions with different beverages. 
Determine the ways in which beverage production techniques affect beverage compatibility with different foods. 
Provide informed opinions and ideas to support the selection of compatible food and beverage items. 
Exchange and discuss options, ideas and information in a manner that builds positive rapport with customers and colleagues. 
Provide tailored food and beverage matching advice that is appropriate to the specific need. 
Take account of appropriate and ethical business considerations when providing advice. 
Adapt and adjust advice appropriately to meet particular organisational requirements. 
Conduct research to access information on current and emerging food and beverage service trends and customer preferences. 
Identify customer taste trends based on customer contact and workplace experience. 
Provide informed input about food and beverage matching to support organisational activities. 

Forms

Assessment Cover Sheet

SITHFAB310 - Provide advice on food and beverage matching
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SITHFAB310 - Provide advice on food and beverage matching

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: